I honestly think you did a good job but it could still be improved.
First of all the mushrooms, I know that whole mushrooms look very nice in the photo but they are not easy to eat. Cut them well (traditionally porcini is used but gallinacci are really good too).
Secondly (but this could be an illusion of the photo because it happened to me in the past too) it seems that it is still quite liquid. The risotto must be creamy, if you try to drag the spoon on the bottom of the pan/plate the mark created must not close even a little. In short, it must not be dry at all but not liquid either. It is not easy to get it perfect so don’t worry about it, next time (if the photo is what it seems) try to reduce it a little more and maintain almost the right density for the whole preparation (it is easier… this is also why it is recommended to add the broth little by little, adding it all at once is not easy to reach the right density in the end), also remember to add parmigiano and butter at the end, this will help emulsify the risotto.
TheForestPrimeval
The cook on the mushrooms is not bad. As noted, smaller pieces will be easier to eat — and they will also give you more surface area to brown/crisp, so you’ll both concentrate the flavor further and add a nice textural element.
The rice is too loose, so either add less liquid or reduce for a bit longer. The latter option is trickier because it risks overcooking the rice, so I think probably a bit less stock is the solution here.
Anyway, you’ve got the concept down and now it’s just time to fine tune your technique 😊
Beginning-Foot-8613
I think your dish is great regardless of the constructive criticism given by a few. If you like big pieces of mushrooms, you’re the cook! The only illusion I see is that I can’t taste it….. you did an outstanding job! Way to go! 👍🏼👍🏼👍🏼
3 Comments
I honestly think you did a good job but it could still be improved.
First of all the mushrooms, I know that whole mushrooms look very nice in the photo but they are not easy to eat. Cut them well (traditionally porcini is used but gallinacci are really good too).
Secondly (but this could be an illusion of the photo because it happened to me in the past too) it seems that it is still quite liquid. The risotto must be creamy, if you try to drag the spoon on the bottom of the pan/plate the mark created must not close even a little. In short, it must not be dry at all but not liquid either. It is not easy to get it perfect so don’t worry about it, next time (if the photo is what it seems) try to reduce it a little more and maintain almost the right density for the whole preparation (it is easier… this is also why it is recommended to add the broth little by little, adding it all at once is not easy to reach the right density in the end), also remember to add parmigiano and butter at the end, this will help emulsify the risotto.
The cook on the mushrooms is not bad. As noted, smaller pieces will be easier to eat — and they will also give you more surface area to brown/crisp, so you’ll both concentrate the flavor further and add a nice textural element.
The rice is too loose, so either add less liquid or reduce for a bit longer. The latter option is trickier because it risks overcooking the rice, so I think probably a bit less stock is the solution here.
Anyway, you’ve got the concept down and now it’s just time to fine tune your technique 😊
I think your dish is great regardless of the constructive criticism given by a few. If you like big pieces of mushrooms, you’re the cook! The only illusion I see is that I can’t taste it….. you did an outstanding job! Way to go! 👍🏼👍🏼👍🏼